I got this recipe from my mother-in-law Liz Hubbell, originally from Yankee Magazine
It is a great alternative to traditional cranberry sauce)
Total time: 30 minutes
Yields: 12 servings
2 cups sugar, divided
2/3 cup white wine
12 Seckel Pears, peeled, halved and cored (my mother-in-law has used regular pears, about 6-8 depending on the size, Seckel pears are quite a bit smaller than others. I did find them in North Carolina over Christmas, much to my surprise)
Juice and zest of 1 lemon, divided
2 - 12 oz bags fresh cranberries
Kosher salt to taste
Combine 1 cup sugar and wine in a large saucepan, then bring to a boil. Remove from heat and add pears and lemon juice. Cover and return to a boil. Simmer 2 minutes. Add cranberries and the remaining sugar, then stir. Boil 3 minutes. Season to taste with salt and allow to cool. Garnish with lemon zest.
*This is a great recipe to make the night before and refrigerate.
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